fluffy sourdough discard chinese scallion pancakes 发面葱油饼
fluffy, chinese scallion pancakes are a yeasted flatbread typical of northern china. this delicious adaption is naturally leavened using sourdough discard.
formula
dough formula
- 165 g all purpose flour
- 89 g water, 100°F
- 50 g sourdough starter discard
filling
- 10 g oil (olive, vegetable, or canola)
- 3 g fine-grained salt
- 25 g scallions, chopped finely (2-3 stalks)
optional topping
- 1 handful sesame seeds
method
- mix flour and water together until you see chunks and strands, but before it's come together completely. then, add the sourdough starter discard.
- mix together completely, kneading lightly until dough forms a ball shape. leave in bowl and keep covered for 1 hour.
- after an hour, knead lightly for 1 minute, until top appears smooth. Put back in bowl and cover again for 1 hour.
- take dough out of bowl and knead lightly again for 1 minute. drizzle a small amount of oil on top to prevent sticking.
- oil your working surface to ensure dough does not stick. using a rolling pin, roll out dough until about 1/2 in. thick. rest, covered, for 1 hour.
- the dough should look slightly puffier. roll out again, like you're making cinnamon rolls, into a rectangular shape until about 1/4 in. thick.
- drizzle oil evenly across rolled out dough. dab each corner towards the center and wiggle slightly to ensure that oil is evenly spread across dough. lightly sprinkle salt evenly across flat dough, and repeat with the scallions.
- take the shorter end of the rectangle, and begin rolling up the rectangle like a jelly roll (or a fruit rollup or cinnamon rolls!). roll this tightly to achieve more layers — i recommend going pretty slowly to ensure getting the middle and edges.
- once complete, shape the roll to form a coil. the end result should look like a circular snail's shell. tuck the end of the roll underneath the coil, and press firmly.
- oil your working surface again to ensure dough does not stick. using a rolling pin, roll the final circle out slightly to form a 7-8 in circle. cover, and let rest for 1.5-2 hours.
- the dough should look slightly domed when you uncover it. using a rolling pin, roll lightly until top is flat. you want to maintain the thickness, so careful not to compress. if desired, sprinkle an even layer of sesame seeds on both sides. using a light touch, roll over the sesame seed studded dough with your rolling pin to seal them in.
- now you're ready to fry! turn your stove to high heat. take a skillet pan and coat the bottom with oil, and wait until oil sizzles.
- when the oil sizzles, place the dough into the skillet pan. lower heat to medium-high and cook, covered, for 5 minutes. using a spatula, flip and cook other side for 5 minutes.
- fry until sides are golden brown and crispy, about 2 more minutes per side.
- when done, remove from skillet pan and let cool slightly before cutting in. serve warm along side vegetables, with a dipping sauce, or as a snack. enjoy the scallion pancake like you've never enjoyed the before.